This Thai-inspired butternut squash curry is made with hearty chickpeas, kale, and crunchy peanuts. A delicious vegan dinner that and comes together in about 40 minutes!
All summer long I look forward to butternut squash! Yes, you can technically get butternut squash year round, but it’s better in the fall. Plus it works so well in cozy fall dishes, like curry! I especially love butternut squash in Thai curries. It makes a great substitute for the potato that you’ll find in lots of Thai curries, and the mild sweetness goes really well with coconut milk. Choosing Curry Paste
You could really use any flavor of Thai curry paste for this recipe, but I like it best with massaman. Massaman curry includes peanuts and has a slightly sweet flavor. If you can’t find massaman, try red curry paste, or yellow for a milder curry. Keep in mind that many brands of Thai curry paste are not vegan. Check the ingredients! I used Maesri curry paste to develop this recipe. You could also make your own, using my massaman or red curry paste recipe. What You’ll Need
How to Make Butternut Squash CurryStart by heating up some oil in a large pot. Once the oil is hot, add a diced onion. Cook the onion for a few minutes, stirring occasionally, until it begins to soften up and become translucent. Now add some garlic and Thai curry paste. Continue to cook everything for a minute or so.
Stir in a couple cans of light coconut milk and diced butternut squash. Bring the liquid up to a boil and let it simmer for about 15 minutes. Fresh kale and chickpeas go in last. Tip: You might need to add the kale in batches, letting each batch wilt before adding another handful. Let everything simmer for about 5 minutes more, until the kale and squash are tender.
Remove your curry from heat and season it with salt and pepper to taste. Feel free to adjust the seasonings to your liking — add some hot sauce, a squeeze of lime, a dash of brown sugar — whatever you like! Serve your curry over rice with some chopped peanuts and scallions.
Butternut Squash Curry Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Cozy Thai Butternut Squash CurryThis Thai-inspired butternut squash curry is made with hearty chickpeas, kale, and crunchy peanuts. A delicious vegan dinner that and comes together in about 40 minutes! Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 6 Author Alissa Saenz Ingredients
For Serving
Instructions
Nutrition Facts Cozy Thai Butternut Squash Curry Amount Per Serving (1.5 cups) Calories 330.6 Calories from Fat 69 % Daily Value* Fat 7.7g12% Saturated Fat 3.5g18% Sodium 961mg40% Potassium 1135mg32% Carbohydrates 57.5g19% Fiber 11.6g46% Sugar 8.6g10% Protein 7.9g16% Calcium 188mg19% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/cozy-thai-butternut-squash-curry/?utm_source=rss&utm_medium=rss&utm_campaign=cozy-thai-butternut-squash-curry
0 Comments
Leave a Reply. |